Ingredients
3 Italian turkey sausage links (4 ounces each), casings removed1 medium onion, chopped2 garlic cloves, minced1 can (15 ounces) cannellini beans, rinsed and drained1 can (14-1/2 ounces) reduced-sodium chicken broth1 cup water1/4 cup white wine or additional reduced-sodium chicken broth1/4 teaspoon pepper1 bunch escarole or spinach, chopped4 teaspoons shredded Parmesan cheese
Preparation
Cook the sausage and onion in a large saucepan over medium heat until meat is no longer pink; drain. Add garlic; cook 1 minute longer.
Stir in the beans, broth, water, wine and pepper. Bring to a boil. Add escarole; heat through. Sprinkle with cheese.
